Gingerbread Latte
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml water
- 80 g suar
- 1 teaspoon ginger powder
- 0.25 teaspoon ¼ cinnamon
- 0.5 teaspoon ½ bourbon vanilla sugar
- 1 teaspoon sugar beet syrup
- 700 ml espresso
To garnish:
- 500 ml milk
- 4 tablespoon whipped cream
- some cinnamon powder
Print Recipe
Pin Recipe Instructions
- First, a syrup is made from the first six ingredients. Put the ingredients in a saucepan and bring to a boil. Turn off the stove and let the syrup steep for 10 minutes.
- In the meantime, bring the espresso to the boil and froth the milk. Divide the syrup into four cups, top up with espresso and milk. Garnish with 1 tablespoon of cream and a little cinnamon.
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